Chili With Corn Tortillas Recipes

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CHILI TORTILLA BAKE



Chili Tortilla Bake image

A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. -Celine Weldy, Cave Creek, Arizona

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound extra-lean ground beef (95% lean)
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons dried minced onion
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
6 whole wheat tortillas (8 inches)
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 413 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 590mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.

CHILI WITH CORN TORTILLAS



Chili With Corn Tortillas image

Provided by Marian Burros

Categories     dinner, main course

Time 40m

Yield 5 servings

Number Of Ingredients 14

1 pound plum tomatoes
2 tablespoons corn oil
2 large onions, chopped
3 large cloves garlic, minced
1 jalapeno pepper, minced
2 cups canned no-salt-added tomato puree
1/4 teaspoon ground coriander
1/8 teaspoon allspice
1 1/2 teaspoons dried oregano
1 tablespoon mild pure chili powder
1 1/2 teaspoons ground cumin
2 tablespoons fresh coriander (cilantro) optional
2 16-ounce cans pinto or kidney beans or 1/2 to 2/3 cup dried beans, cooked
8 to 10 corn tortillas

Steps:

  • Chop half of tomatoes; puree rest, with a food processor if possible.
  • Heat oil. Sauté onion, garlic, green pepper and jalapeno until onion is soft; add tomatoes, tomato puree, spices and beans. Cover and simmer about 30 minutes; adjust seasonings.
  • If desired, freeze in portions suitable for individual or family use. To serve, defrost and reheat. While chili is cooking make salad.
  • Serve with corn tortillas, wrapped in foil and warmed in toaster oven at 500 degrees for 10 minutes.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 791 milligrams, Sugar 13 grams

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